Cold Cucumber Soup
0
Points®
Total time: 8 min • Prep: 8 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
When blending a mixture of solids and liquid, it helps to put the liquid in the blender first, so the mixture can puree easily.
Ingredients
English cucumber
2 medium, peeled
Plain fat free yogurt
16 oz, container
Garlic
1 clove(s)
Fresh lime juice
1 Tbsp, or lemon juice
Table salt
½ tsp
Peppermint leaves
2 Tbsp, fresh, chopped
Instructions
1
Dice enough of the cucumber to equal 1⁄3 cup; set aside. Cut the remaining cucumber into chunks.
2
Put the yogurt, garlic, lime juice, salt, and cucumber chunks in a blender; puree until smooth. Pour into a medium bowl; stir in the reserved diced cucumber and the mint. Cover and refrigerate until well chilled, at least 2 hours or up to overnight. Yields generous 1 cup per serving.
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